Pickled Mangoes

Ingredients

• a piece of alum half the size of a hickorynut
• one handful of horseradish scraped
• two handfuls of English mustard seed
• two teaspoonfuls of chopped garlic
• one teaspoonful of ground nutmeg
• one teaspoonful of ground ginger
• one teaspoonful of sugar
• one teaspoonful of celery seed
• one tablespoonful of olive oil

Method

1. 1

   Prepare melons, soak in brine, then in water.

2. 2

   Heat in vinegar with alum until green.

3. 3

   Stuff with mixture, sew up, and pack in a jar with scalding vinegar.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 126. The excerpt below is the record exactly as published.

Pickled Mangoes. — Voung musk, or nutmeg melons are needed for the purpose. Through a slit in the side of the melon extract all the seeds with the fingers without breaking the fruit. In case the patience gives out, a plug can be cut out, saved and replaced, but it is better to make only the slit Keep the melons in strong brine for three days, then drain them and let them remain in pure water for 24 hours. Heat slowly in vinegar, in which alum has been dissolved, until the melons are green. For a gallon of vinegar a piece of alum half the size of a hickorynut will be wanted. The following is the recipe for the stuf- fing, given in an old cook book: One handful of horseradish scraped; two handfuls of English mustard seed, two teaspoonfuls of chopped garlic, one teaspoonful of ground nutmeg and mace, one dozen whole peppercorns, one teaspoonful of ground ginger, half a tablespoonful of ground mustard, one teaspoonful of sugar, one teaspoonful of celery Mcd and one tablespoonful of olive oiL

Cook this with the app: pantry check, scaling, and the assistant.